There is a clear principle in breweries: „Yeast is the most important employee in a brewery.“ This statement emphasises how crucial the quality of the yeast is for the end product beer. Even if a perfect wort has been provided, impaired yeast viability can disrupt the entire fermentation process – with a direct impact on flavour, foam retention and the overall quality profile of the finished beer.
Breweries today rely on liquid yeast suspensions, but these are sensitive to external influences. Mechanical stresses in the form of shear forces have a negative effect on the viability and vitality of the yeast. The result: an increased proportion of dead cells in the yeast suspension. This in turn leads to inadequate fermentation, impaired foam stability or off-flavours in the finished beer.
- The peristaltic pumps from sera offer a reliable and gentle solution for dosing the yeast suspension. Thanks to their slow operation, they reduce the shear forces to a minimum. Thanks to their sophisticated design, they do not require any valves – this reduces additional mechanical stress due to narrow pipe cross-sections and significantly simplifies handling. The use of food-safe materials that comply with both Regulation (EC) 1935/2004 and FDA standards guarantees a safe solution for use in the food industry. Another plus: the pumps are easy to clean, can be easily integrated into existing processes (e.g. with tri-clamp connections or milk pipe fittings) and have an impressively long service life. The hoses can be changed quickly – a real advantage in production operations.
The peristaltic pumps from sera are available in various performance classes and offer a flow rate of 4 to 13,000 litres per hour at a maximum operating pressure of 10 bar. The necessary cleaning temperatures of up to 80° C can also be maintained without any problems. Anyone who relies on hygienic, reliable and gentle yeast dosing is making a safe choice with sera peristaltic pumps – for consistent beer quality, efficient processes and satisfied brewmasters.
